Old School Middle Eastern Recipes with Some Modern Day Twists

Majedah’s Hummus

Majedah’s Hummus

This is an ode to hummus. Hummus has earned the title of a universal dish. From an upscale to a fast food restaurant, there is a good chance that you may find hummus on the menu, and if not, probably the place next door has it. There is also a good chance that the person you are with says, “Man, I love hummus.”

The other day, at my husband’s graduation party (yes, graduation party #43….what can I say? After residency there are some grey hairs now), my mother-in-law Majedah made a large batch of hummus for the party. All the guests asked where it was from. I proudly said “Majedah made it!” to which she modestly responded, “It’s no big deal, I made just before I came.” It is truly delicious – so smooth, creamy, and tangy. And the best part, it takes no more than 20 minutes to make. One of my favorite stories about this hummus is that one of our friends (hey Matt!) said he almost called us at 10pm a few days later to see if we had any leftover hummus – the store stuff just wouldn’t do! I wish he would have called, eating hummus is acceptable at any hour.

So here’s to you, hummus, for making the tahini I grew up with #mainstream. If you have 20 minutes, make this hummus, you will not regret it!

Also, be sure to check out one of earlier post, Nana B’s Famous Hummus ,for more hummus inspiration.

Majedah’s Hummus

A smooth, creamy, tangy hummus that takes only 20 minutes to make from start to finish!



Total Time 20 mins
Course Appetizer, dinner, lunch
Cuisine Arabic, Mediterranean
Servings 4 people

Equipment

  • Blender

Ingredients
  

  • 1 can chickpeas (15.5 ounce can) *
  • 2 tbsp chickpea liquid (reserved from can)**
  • 4 tbsp tahini***
  • 2 garlic cloves, whole
  • 1/2 cup fresh lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp salt, more or less to taste

Instructions
 

  • Drain chickpea liquid from chickpeas. Reserve the liquid for future use.
  • Place chickpeas, tahini, chickpea liquid, garlic, lemon juice, olive oil, salt in a blender.
  • Blend until smooth, ~5 minutes.
  • Place in fridge for at least 1 hour prior to serving.
  • Serve with any type of bread, pita chips, crackers or vegetable crudités.

Notes

*This recipe serving size is based on appetizer serving portions. We often double or triple this recipe depending on the amount desired. It can be stored in the fridge for up to 5 days or the freezer for a few months. 
**You can adjust this volume, less if you prefer a thicker hummus, more if you prefer a thinner hummus. 
***Tahini can be purchased so many places these days – Middle Eastern grocery stores, large supermarkets, Whole Foods, Trader Joes!
Keyword chickpeas, hummus, lemons, tahini



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